Effects of different stunning methods on the flesh quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4°C

Na Qin, Hui Hong(China Agricultural University), Beiwei Zhu(Dalian Polytechnic University), Dapeng Li(Chinese Academy of Sciences), Yuemei Zhang(China Agricultural University)
Food Chemistry
January 18, 2016
Cited by 59


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